Effect of processing on the nutritional value of lipids in french fries and potato chips
By: Rae Aust.
Contributors: Toronto, Ont. University.
Publisher: s.n.]
Published: 1976
Place of publication: [Toronto
Language: eng
Number of pages: 108
Subjects: Food, Fried; Lipid research; Oils and fats, Edible; Potato chips
Other titles: Nutritional value of lipids
Notes: Thesis (M.Sc.)--University of Toronto.

Bibliography: leaves 86-92.